This vegan falafel recipe creates flavorful, soft patties. Serve with tahini sauce and tabbouleh for a great meal!
Easy Baked Falafel
While traditional falafel is fried and uses dry chickpeas, this recipe is oven-baked and uses canned chickpeas.These changes create a more delicious, balanced falafel!
Pre-chop some onion, garlic and parsley.Drain and rinse a can of chickpeas, then zest and juice a lemon.
Add all ingredients to a food processor.
Mix Ingredients
Pulse and scrape down the edges as you go.Remove the blade and stir your falafel mixture together.
Mix Ingredients
Scoop the mixture into patties, then shape it in your hand.Place on a lined baking tray, then repeat until all the falafel batter is formed into patties.
Form + Bake Falafel
Brush olive oil onto both sides of the falafel patties.Bake in an oven until lightly browned on both sides.
Form + Bake Falafel
Serve this recipe with tahini sauce and tabbouleh salad!It's easy to make falafel into a well balanced vegan meal.
Serve Falafel
Refrigerate leftover falafel in an airtight container for up to 5 days (best within 2-3 days).